Est. Bangsar · Universe on a plate

Plants
Properly

02 — Provenance

Where it actually comes from

Every plate is a map of the peninsula. We name our growers because they earned it.

01Cameron Highlands

Ladang Hijau, Tringkap

Farmer Lim grows our pandan, kaffir lime, lemongrass, and turmeric leaf on a misted hillside above Brinchang. Hand-cut, packed by 5am, on the kitchen counter by lunch.

214km from KL
02Janda Baik

Wild Forager — Pak Roslan

Foraged ulam — daun kaduk, pegaga, ulam raja — from old-growth forest edges.

62km from KL
03Sungai Buloh

Mycel Kitchen Lab

Our tempeh is cultured in-house on heritage Java soybeans, twice weekly.

21km from KL
04Sekinchan, Selangor

Padi Heritage — Cik Aminah

Single-estate pulut and Bario-style heirloom rice. We mill weekly, never store more than seven days. The nasi lemak you ate today was harvested last month.

98km from KL
03 — Story

A small manifesto

We don’t say vegan.
We say good food.

Semesta started in a kitchen at home, between two people who couldn’t stop arguing about flavour.

One of us spent a decade in fine-dining kitchens across Bangkok and Copenhagen. The other practiced clinical nutrition at UMMC. The arguments produced a list of rules: nothing imitates meat. Nothing arrives frozen. Nothing pretends. The plant is the centre of the plate, not an apology.

We named it Semesta— universe — because that’s what a peninsula full of farmers, foragers and aunties really is. We just plate it.

Aida & RezaFounders · Chef · Nutritionist
0.
Dishes served, plant-based,
since the day we opened.
Updated live
from the kitchen pass.
04 — Reserve

A seat at the long table

Two long sharing tables, fourteen seats, two seatings. Walk-ins welcome at the bar.

Book a seating

First seating 18:00 · Second 20:30